Cinnamon-Raisin-Walnut Pinwheels

These buttery, not-too-sweet pinwheels are perfect for a weekend breakfast because they come together easily and there’s no need to wait for the dough to rise, as with traditional yeasted cinnamon rolls.

• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  2-1/2 oz. (1/2 cup) raisins
  
  


• 
  
  2 oz. (1/2 cup) chopped walnuts
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  All-purpose flour, for rolling
  
  


• 
  
  1 recipe Buttermilk Biscuit Dough
  
  


• 
  
  2 oz. (4 Tbs.) melted unsalted butter
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with parchment.

In a small bowl, combine the sugar, raisins, walnuts, and cinnamon.

On a floured surface, pat the dough into a 5-inch square. Using a floured rolling pin, roll the dough into a 12-inch square. Brush the dough with 2 Tbs. of the butter and evenly sprinkle with the sugar mixture. Tightly roll up the dough (like a jelly roll), pinching the seam to seal it shut. Using a serrated knife, cut the roll crosswise into 12 pieces. Arrange the pieces cut side down on the prepared sheet, spacing them about 1 inch apart.

Bake until puffed and golden-brown, 15 to 18 minutes. Transfer to a wire rack and brush with the remaining 2 Tbs. melted butter. Let cool until warm, about 10 minutes, before serving.

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.

• 
  
  1 large butternut squash (about 3 lb.), halved lengthwise and seeded 
  
  


• 
  
  2 medium cloves garlic, unpeeled
  
  


• 
  
  2 sprigs fresh thyme plus 2 tsp. chopped leaves  
  
  


• 
  
  2 tsp. extra-virgin olive oil 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  5 Tbs. unsalted butter  
  
  


• 
  
  2 sprigs fresh sage plus 1 tsp. chopped leaves 
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour 
  
  


• 
  
  3 cups whole milk 
  
  


• 
  
  1-1/4 cups crumbled fresh goat cheese (4 oz.) 
  
  


• 
  
  1 cup finely grated Pecorino Romano (2 oz.) 
  
  


• 
  
  1/4 tsp. freshly grated nutmeg 
  
  


• 
  
  1/4 cup coarse dry breadcrumbs or panko 
  
  


• 
  
  1 recipe Fresh Pasta for Lasagne
  
  

Roast the squash and garlic

Position a rack in the center of the oven and heat the oven to 425°F.

Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely. 

Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.

Reduce the oven temperature to 350°F.

Make a goat cheese and sage sauce

Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash. 

Season the breadcrumbs

Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well. 

Assemble and bake the lasagne

Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil
and bake until the top is browned and bubbly, 15 to 20 minutes. Cool
for at least 10 minutes before serving.

Venezuelan Chocolate Chile Chicken

There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.  

• 
  
  4 banana shallots, finely chopped
  
  


• 
  
  2 garlic cloves, finely chopped
  
  


• 
  
  1 Tbs. light olive oil
  
  


• 
  
  4 organic chicken thighs
  
  


• 
  
  4 organic chicken drumsticks
  
  


• 
  
  Juice and zest of 3 oranges 
  
  


• 
  
  3 fresh red chiles, finely diced
  
  


• 
  
  2 tsp. dried mulato chiles (or any other mild chiles)
  
  


• 
  
  1 Tbs. coriander seeds
  
  


• 
  
  400 grams canned chopped tomatoes
  
  


• 
  
  1 Tbs. dark muscovado sugar
  
  


• 
  
  150 grams Venezuelan dark chocolate, broken into pieces
  
  


• 
  
  Bunch of coriander leaves (about 25 g)
  
  

Heat the oven to 400°F.

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.

• 
  
  1 large butternut squash (about 3 lb.), halved lengthwise and seeded 
  
  


• 
  
  2 medium cloves garlic, unpeeled
  
  


• 
  
  2 sprigs fresh thyme plus 2 tsp. chopped leaves  
  
  


• 
  
  2 tsp. extra-virgin olive oil 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  5 Tbs. unsalted butter  
  
  


• 
  
  2 sprigs fresh sage plus 1 tsp. chopped leaves 
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour 
  
  


• 
  
  3 cups whole milk 
  
  


• 
  
  1-1/4 cups crumbled fresh goat cheese (4 oz.) 
  
  


• 
  
  1 cup finely grated Pecorino Romano (2 oz.) 
  
  


• 
  
  1/4 tsp. freshly grated nutmeg 
  
  


• 
  
  1/4 cup coarse dry breadcrumbs or panko 
  
  


• 
  
  1 recipe Fresh Pasta for Lasagne
  
  

Roast the squash and garlic

Position a rack in the center of the oven and heat the oven to 425°F.

Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely. 

Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.

Reduce the oven temperature to 350°F.

Make a goat cheese and sage sauce

Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash. 

Season the breadcrumbs

Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well. 

Assemble and bake the lasagne

Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil
and bake until the top is browned and bubbly, 15 to 20 minutes. Cool
for at least 10 minutes before serving.

Panch Phoran

Panch phoran (spellings vary) is a Bengali mixture of five whole-seed spices that’s used as a flavor base in many Indian recipes, such as kitchri. It’s usually cooked in a little oil until fragrant and the mustard seeds start to pop. You can find it in Indian markets, but it’s also easy to make yourself. The recipe below can be multiplied to make any amount.

• 
  
  1/4 tsp. brown mustard seeds
  
  


• 
  
  1/4 tsp. nigella (onion) seeds
  
  


• 
  
  1/4 tsp. cumin seeds
  
  


• 
  
  1/4 tsp. fennel seeds
  
  


• 
  
  1/8 tsp. fenugreek seeds
  
  

Stir the seeds together. Store the mixture in an airtight container away from direct light.

Venezuelan Chocolate Chile Chicken

There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.  

• 
  
  4 banana shallots, finely chopped
  
  


• 
  
  2 garlic cloves, finely chopped
  
  


• 
  
  1 Tbs. light olive oil
  
  


• 
  
  4 organic chicken thighs
  
  


• 
  
  4 organic chicken drumsticks
  
  


• 
  
  Juice and zest of 3 oranges 
  
  


• 
  
  3 fresh red chiles, finely diced
  
  


• 
  
  2 tsp. dried mulato chiles (or any other mild chiles)
  
  


• 
  
  1 Tbs. coriander seeds
  
  


• 
  
  400 grams canned chopped tomatoes
  
  


• 
  
  1 Tbs. dark muscovado sugar
  
  


• 
  
  150 grams Venezuelan dark chocolate, broken into pieces
  
  


• 
  
  Bunch of coriander leaves (about 25 g)
  
  

Heat the oven to 400°F.

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

Beef, Barley, and Butternut Squash Stew with Blue Cheese Croutons

Cool nights call for a warming, satisfying stew. Top this one with the salty blue cheese and walnut croutons, breaking them up into the stew as you eat.

• 
  
  1-3/4 lb. boneless beef chuck, trimmed and cut into 1-inch cubes
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  5 Tbs. all-purpose flour
  
  


• 
  
  4-1/2 Tbs. unsalted butter (1-1/2 Tbs. softened)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 large leeks (white and light-green parts only), halved and thinly sliced
  
  


• 
  
  2 medium carrots, cut into 1-inch pieces
  
  


• 
  
  2 medium ribs celery, chopped
  
  


• 
  
  1 cup dry white wine, such as Sauvignon Blanc
  
  


• 
  
  6 cups lower-salt chicken broth
  
  


• 
  
  2/3 cup pearl barley
  
  


• 
  
  3 dried bay leaves
  
  


• 
  
  1 Tbs. finely chopped fresh sage
  
  


• 
  
  1 tsp. freshly grated nutmeg
  
  


• 
  
  1 small butternut squash (about 1-1/2 lb.), peeled, seeded, and cut into 1/2-inch cubes (about 3-1/3 cups)
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup half-and-half
  
  


• 
  
  3 oz. blue cheese, crumbled (about 3/4 cup)
  
  


• 
  
  3 Tbs. finely chopped walnuts
  
  


• 
  
  18 (1/2-inch-thick) baguette slices
  
  

Position a rack in the center of the oven and heat the oven to 350°F.


Season the beef with 1 tsp. salt and 1/4 tsp. pepper and then toss in a large bowl with 2 Tbs. of the flour. Heat 1 Tbs. of the butter and the oil in a 5-1/2- to 6-quart Dutch oven over medium-high heat. Cook half of the beef until browned on several sides, about 5 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef.


Melt 2 Tbs. of the butter in the pot. Add the leeks, carrots, celery, and a pinch of salt, reduce the heat to medium and cook, stirring occasionally, until softened, about 10 minutes. Add the wine and cook, scraping up any browned bits with a wooden spoon, until evaporated, 7 to 8 minutes. Stir in the remaining 3 Tbs. flour and cook for 1 minute.


Whisk in 5 cups of the broth. Stir in the barley, bay leaves, sage, nutmeg, 1/2 tsp. salt, and the beef along with any accumulated juices. Bring to a boil. Cover the pot snugly with foil and then a tight-fitting lid and braise in the oven until the beef is almost tender, about 1 hour. Stir in the squash and the remaining 1 cup broth. Cover with the foil and lid and continue braising until the beef and squash are very tender, about 30 minutes more. Remove and discard the bay leaves from the stew, and then stir in the parsley and half-and-half. Season to taste with salt and pepper. Keep hot.


In a small bowl, combine the softened 1-1/2 Tbs. butter with the blue cheese, walnuts, and 1/2 tsp. pepper. Spread the mixture evenly onto the baguette slices. Transfer to a baking sheet.


Position a rack about 8 inches from the broiler element and heat the broiler on high. Broil the croutons until deep golden-brown and crisp, 2 to 3 minutes. Serve the stew with the croutons.

Asparagus Soup with Saffron Croutons

I think this soup is best cool, but it’s also tasty warm. You can make it ahead and let the weather dictate which way to go.

For the croutons:

• 
  
  3 to 4 slices of fine-grain white bread, such as Pepperidge Farm
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/4 tsp. saffron threads
  
  


• 
  
  Kosher salt
  
  

For the soup:

• 
  
  2 bunches asparagus (about 2 lb.)
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  2 large shallots, chopped (about 1/2 cup)
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  1/2 tsp. fresh lemon juice; more to taste
  
  


• 
  
  2 tsp. thinly sliced chives
  
  

Make the croutons:

Cut the crust off the bread and discard. Cut the bread into tiny cubes (about 1/3 inch) to yield about 1-1/2 cups.

Heat the olive oil in a 10-inch sauté pan over medium-low heat. Crumble the saffron and gently cook for about 1 minute to infuse the oil with the saffron color. Watch your heat; saffron can burn quickly. Add the bread cubes and toss to coat with the oil. Sprinkle with 1/4 tsp. salt and cook, stirring occasionally, until the croutons are golden and crunchy, 3 to 4 minutes. Transfer the croutons to a plate to cool.

Make the soup:

Trim the tough bottoms off the asparagus and cut the rest of the spears into 1-inch pieces.

Melt the butter in a 3- to 4-quart saucepan over medium-low heat. Add the shallots, and cook, stirring occasionally, until soft but not colored, about 5 minutes. Add the cream, 2 cups of water, 2 tsp. salt, and 1/2 tsp. white pepper. Increase the heat to high and bring the liquid to a boil. Add the asparagus, lower to a simmer, and cook until the asparagus is tender (taste a piece to see) but still quite green, about 5 minutes.

Purée the soup in batches in a blender and pass it through a fine strainer, pressing on the solids, into a bowl (if you plan to serve it cold) or into a clean saucepan.

To serve, reheat the soup if serving it warm. Stir in the lemon juice. Season to taste with salt and pepper and more lemon juice, if you like. Serve the soup in cups or small bowls, topped with the croutons and chives.

Beef and Green Chile Chili

This ground-beef chili features green Hatch chiles, which have a meaty texture and a rich, fruity flavor. Because it's a Texas-style chili, there are no beans. Instead, it gets thickened with fried, pureed corn tortillas, which adds a toasty note.

For the spice mixture

• 
  
  2 dried guajillo chiles
  
  


• 
  
  1-1/2 Tbs. ground cumin
  
  


• 
  
  1 Tbs. freshly ground black pepper
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2-1/2 tsp. dried oregano
  
  


• 
  
  1-1/2 tsp. dried thyme
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  3/8 tsp. ground nutmeg
  
  

For the chili

• 
  
  8 large fresh Hatch chiles (or Anaheim or Cubanelle chiles)
  
  


• 
  
  1-1/2 lb. 85%- to 90%-lean ground beef
  
  


• 
  
  1/2 cup vegetable oil
  
  


• 
  
  2 6-inch fresh corn tortillas, quartered
  
  


• 
  
  2 medium yellow onions, finely chopped
  
  


• 
  
  1 large green bell pepper, halved, cored, and coarsely chopped
  
  


• 
  
  2 to 3 medium jalapeños, finely chopped
  
  


• 
  
  2 small cloves garlic, minced
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  5 cups lower-salt chicken broth, heated
  
  


• 
  
  Kosher salt
  
  

Make the spice mixture

Stem, seed, and grind the chiles to a powder; you should have about 1 Tbs. In a medium bowl, combine the chile powder with the remaining spice mixture ingredients.

Make the chili

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Broil the chiles on a large, heavy-duty rimmed baking sheet, turning with tongs as needed, until charred on all sides, about 10 minutes total. Transfer the chiles to a large bowl, cover with plastic wrap, and set aside until cool enough to handle. With gloved hands, peel, seed, and finely chop the chiles; set aside.

Put the ground beef in a large bowl. Mix in 3 Tbs. of the spice mixture.

Line a plate with paper towels. Heat the oil in a 5- to 6-quart heavy-duty pot over high heat. Add the beef and cook, stirring often, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the beef to a medium bowl and set aside.

Put the tortillas in the hot oil and fry on both sides, turning occasionally with tongs, until golden-brown and crisp, 3 to 5 minutes. Transfer the tortillas to the paper-towel-lined plate and set aside.

Reduce the heat to medium. Add 1-1/2 cups of the onions and the remaining spice mixture to the pot. Cook for 15 seconds, stirring and scraping the bottom of the pan constantly. Add 1/2 cup of the roasted chiles, half of the bell peppers, and half the jalapeños. Cook the mixture, stirring frequently, until the green peppers are softened, about 8 minutes. Stir in the garlic and cook, stirring, for 30 seconds.

Stir the flour into the vegetables and cook for 2 minutes, stirring constantly and scraping any browned bits from the bottom of the pan. Add 1 cup of the broth, stirring and scraping the bottom of the pan until no lumps remain. Add the remaining 4 cups of broth and 1 Tbs. salt, stir, and return to a boil.

While the mixture comes to a boil, transfer 1 cup of the broth mixture to a food processor. Crumble in the fried tortillas and process until the tortillas are finely chopped. Pour the tortilla-broth mixture back into the pot and stir in the remaining onions, bell peppers, and the meat.

Return the mixture to a boil, reduce the heat to medium low to low and simmer, stirring occasionally and skimming the surface as needed, until the chili is thick, about 50 minutes.

Stir in the remaining roasted chiles and jalapeños and simmer, stirring occasionally, for 15 minutes. Skim off any oil that rises to the surface. Season to taste with salt and serve.

Bourbon-Vanilla Bean Pumpkin Pie

• 
  
  1/2 cup whole milk 
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 vanilla bean, split and scraped
  
  


• 
  
  15-oz. can pure pumpkin
  
  


• 
  
  2/3 cup packed dark brown sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1-1/2 Tbs. bourbon
  
  


• 
  
  1 blind-baked Basic Pie Pastry shell
  
  

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

In a medium saucepan, bring the milk, cream, vanilla bean, and scraped seeds to a boil. Remove from the heat and let the mixture steep for 20 minutes.

Remove the vanilla bean from the milk and cream, scraping off any residual seeds into the milk. Return the pan to medium heat until the milk is hot but not boiling, about 2 minutes. Turn off the heat, leaving the pan on the burner. Whisk in the pumpkin, brown sugar, salt, cinnamon, and nutmeg until smooth. One at a time, add the eggs, whisking constantly. Stir in the bourbon. 

Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine) 30 to 35 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Toffee-Style Brittle

This boiled candy is a good one to have in your repertoire because it’s so versatile. Depending on your add-ins, it can be classic or offbeat, sweet or spicy. Be warned that if you’re using red pepper flakes or cracked black pepper, the heat will build as you eat.

• 
  
  Vegetable oil for the pan, if needed
  
  


• 
  
  2-1/4 cups granulated sugar
  
  


• 
  
  1/2 cup light corn syrup
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, cut into 8 pieces
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1-1/2 Tbs. kosher salt
  
  


• 
  
  1-1/2 cups chopped nuts (such as pecans, walnuts, or pistachios), or seeds (such as sunflower, sesame, or toasted pumpkin)
  
  


• 
  
  OR
  
  


• 
  
  2 tsp. spice (such as red pepper flakes, cracked black pepper, cracked coriander, or ground cardamom)
  
  

Have ready a 10x15-inch rimmed baking sheet. If the sheet is not nonstick, lightly coat it with oil.

Combine the sugar, corn syrup, butter, and 2/3 cup water in a heavy-duty 4-quart saucepan. Stir until all of the sugar is wet. Clip a candy thermometer onto the pan and cook the mixture over medium-high heat without stirring (it will be foamy) until it registers 310°F and is tan around the edges, 12 to 16 minutes.

Remove from the heat and quickly remove the thermometer. Whisk in the baking soda (it will be foamy), and then the salt. Whisk in most of the seeds or nuts or all of the spice of your choice. Pour the mixture onto the baking sheet and tilt the sheet to spread it evenly. Sprinkle any remaining nuts or seeds on top. Cool completely on the baking sheet on a rack at room temperature, about 1-1/2 hours.

Invert the brittle onto a large cutting board. Use a meat mallet, rolling pin, or your hands to break it up into medium-to-small pieces. The brittle can be stored in an airtight container at room temperature for up to 1 month.

Chocolate Crackled Cookies

Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates. 

• 
  
  12 oz. semi-sweet baking chocolate, divided
  
  


• 
  
  3/4 cup flour  
  
  


• 
  
   2 tsp. McCormick® Gourmet Collection Saigon Cinnamon or 2 tsp. McCormick® Gourmet Collection Roasted Saigon Cinnamon 
  
  


• 
  
  1 tsp. McCormick® Gourmet Collection Ancho Chile Pepper 
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. salt
  
  


• 
  
  1/4 cup (1/2 stick) butter, softened
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/4 cup firmly packed brown sugar
  
  


• 
  
  2 eggs, lightly beaten
  
  


• 
  
  2 tsp. McCormick® Pure Vanilla Extract
   
  
  

Heat oven to 375°F. Melt 8 oz. of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz. chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1-1/2 inches apart on parchment paper-lined baking sheets.

Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.

Saffron Couscous

Baking the couscous helps it cook evenly and frees up your stovetop too.

• 
  
  3 cups (1-1/2 lb.) couscous
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/2 tsp. saffron threads, crumbled
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Put the couscous in a 9x13-inch baking dish; set aside.

In a small saucepan, heat the chicken broth, butter, saffron, and 1 tsp. salt over medium-high heat until the butter is melted and the broth is hot. Pour the mixture over the couscous and mix well.

Cover the baking dish with foil and bake until the liquid has been absorbed by the couscous, 10 to 12 minutes. Let sit at room temperature, covered, for 5 minutes. Drizzle the olive oil over the couscous. Using a fork or your fingers, gently mix to coat the couscous in oil and break apart any clumps. Transfer to a serving dish. If not serving immediately, loosely cover the dish and keep warm for up to 30 minutes.

Drambuie Caramel Apple Cider

You haven't had warm apple cider like this before. It's festive and sweet, and the caramel and warm spices make it the perfect dessert cocktail for Thanksgiving, Christmas, or any winter gathering.

• 
  
  1/4 cup granulated sugar
  
  


• 
  
  3 cups apple cider
  
  


• 
  
  4 cinnamon sticks, about 3-inch long each
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  3-1/4 fl. oz. (1/4 cup plus 2-1/2 Tbs.) Drambuie
  
  


• 
  
  1/2 Tbs. confectioners’ sugar
  
  


• 
  
  3 fl. oz. (1/4 cup plus 2 Tbs.) vodka, room temperature
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  

In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.

Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.

Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.

Toffee-Style Brittle

This boiled candy is a good one to have in your repertoire because it’s so versatile. Depending on your add-ins, it can be classic or offbeat, sweet or spicy. Be warned that if you’re using red pepper flakes or cracked black pepper, the heat will build as you eat.

• 
  
  Vegetable oil for the pan, if needed
  
  


• 
  
  2-1/4 cups granulated sugar
  
  


• 
  
  1/2 cup light corn syrup
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, cut into 8 pieces
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1-1/2 Tbs. kosher salt
  
  


• 
  
  1-1/2 cups chopped nuts (such as pecans, walnuts, or pistachios), or seeds (such as sunflower, sesame, or toasted pumpkin)
  
  


• 
  
  OR
  
  


• 
  
  2 tsp. spice (such as red pepper flakes, cracked black pepper, cracked coriander, or ground cardamom)
  
  

Have ready a 10x15-inch rimmed baking sheet. If the sheet is not nonstick, lightly coat it with oil.

Combine the sugar, corn syrup, butter, and 2/3 cup water in a heavy-duty 4-quart saucepan. Stir until all of the sugar is wet. Clip a candy thermometer onto the pan and cook the mixture over medium-high heat without stirring (it will be foamy) until it registers 310°F and is tan around the edges, 12 to 16 minutes.

Remove from the heat and quickly remove the thermometer. Whisk in the baking soda (it will be foamy), and then the salt. Whisk in most of the seeds or nuts or all of the spice of your choice. Pour the mixture onto the baking sheet and tilt the sheet to spread it evenly. Sprinkle any remaining nuts or seeds on top. Cool completely on the baking sheet on a rack at room temperature, about 1-1/2 hours.

Invert the brittle onto a large cutting board. Use a meat mallet, rolling pin, or your hands to break it up into medium-to-small pieces. The brittle can be stored in an airtight container at room temperature for up to 1 month.

Overnight Gingerbread Steel-Cut Oatmeal

Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread. A quick boil at night and an overnight lounge in the fridge means the notoriously slow-cooking grains need only 10 minutes of simmering. Serve with a drizzle of cream and, if you like, chopped, toasted pecans or walnuts.

• 
  
  1/4 cup packed dark brown sugar
  
  


• 
  
  1/4 cup unsulfured mild molasses
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  1-1/2 cups steel-cut oats
  
  


• 
  
  1/2 cup raisins
  
  


• 
  
  2 Tbs. finely chopped crystallized ginger
  
  


• 
  
  Heavy cream, for serving
  
  

The night before

In a 3-quart saucepan, whisk the brown sugar, molasses, 1-1/2 tsp. salt, the spices, and 6 cups water and bring to a boil over medium-high heat. Stir in the oats and return to a boil. Turn the heat down to maintain a simmer and cook for 1 minute, stirring to prevent sticking. Remove from the heat and let the oats cool to room temperature in the pan. Cover and refrigerate overnight.

In the morning

Bring the covered oatmeal to a boil over medium heat. Uncover and cook, stirring often, until the liquid is mostly absorbed and the oatmeal is pleasantly chewy, about 10 minutes. Remove from the heat and stir in the raisins and crystallized ginger. Cover and let sit until a little more of the liquid is absorbed and the oatmeal is cool enough to eat, about 5 minutes. Serve drizzled with the cream.

Chocolate Crackled Cookies

Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates. 

• 
  
  12 oz. semi-sweet baking chocolate, divided
  
  


• 
  
  3/4 cup flour  
  
  


• 
  
   2 tsp. McCormick® Gourmet Collection Saigon Cinnamon or 2 tsp. McCormick® Gourmet Collection Roasted Saigon Cinnamon 
  
  


• 
  
  1 tsp. McCormick® Gourmet Collection Ancho Chile Pepper 
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. salt
  
  


• 
  
  1/4 cup (1/2 stick) butter, softened
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/4 cup firmly packed brown sugar
  
  


• 
  
  2 eggs, lightly beaten
  
  


• 
  
  2 tsp. McCormick® Pure Vanilla Extract
   
  
  

Heat oven to 375°F. Melt 8 oz. of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz. chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1-1/2 inches apart on parchment paper-lined baking sheets.

Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.

Warm Maple and Cinnamon Bread Pudding

Take the flavors of a coffee cake, apply them to a bread pudding, and you get this warming custard, reminiscent of French toast and perfect for brunch or dessert. For the best results, let the custard soak into the bread for at least 4 hours before baking.

• 
  
  Unsalted butter for the pan
  
  


• 
  
  3 cups whole milk
  
  


• 
  
  8 large eggs, beaten
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup walnuts (about 4 oz.) toasted
  
  


• 
  
  1/2 cup light brown sugar
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1 lb. rustic white bread (like ciabatta), cut into 3/4-inch-thick slices
  
  


• 
  
  3/4 cup pure maple syrup
  
  


• 
  
  Confectioners’ sugar for sprinkling (optional)
  
  

Butter a 9x13-inch baking dish. In a medium bowl, whisk the milk with the eggs, vanilla, and 3/4 tsp. salt. In a mini chopper or food processor, pulse the walnuts with the brown sugar and cinnamon. Arrange half the bread slices in an even layer on the bottom of the dish; cut slices into small pieces to fill in the holes. Cover with half of the egg mixture, a third of the nuts, and a third of the maple syrup. Make another layer with the remaining bread and cover with the rest of the egg mixture, another third of the nuts, and a third of the maple syrup. Sprinkle with the rest of the nut mixture and maple syrup. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Position a rack in the center of the oven and heat the oven to 350°F. Let the bread pudding sit at room temperature while the oven heats. Bake until the custard starts to set, about 30 minutes. Loosely cover the pudding with foil to prevent browning, and cook for another 10 minutes. Let cool for 10 minutes and serve sprinkled with the confectioners’ sugar, if desired.

Overnight Gingerbread Steel-Cut Oatmeal

Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread. A quick boil at night and an overnight lounge in the fridge means the notoriously slow-cooking grains need only 10 minutes of simmering. Serve with a drizzle of cream and, if you like, chopped, toasted pecans or walnuts.

• 
  
  1/4 cup packed dark brown sugar
  
  


• 
  
  1/4 cup unsulfured mild molasses
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  1-1/2 cups steel-cut oats
  
  


• 
  
  1/2 cup raisins
  
  


• 
  
  2 Tbs. finely chopped crystallized ginger
  
  


• 
  
  Heavy cream, for serving
  
  

The night before

In a 3-quart saucepan, whisk the brown sugar, molasses, 1-1/2 tsp. salt, the spices, and 6 cups water and bring to a boil over medium-high heat. Stir in the oats and return to a boil. Turn the heat down to maintain a simmer and cook for 1 minute, stirring to prevent sticking. Remove from the heat and let the oats cool to room temperature in the pan. Cover and refrigerate overnight.

In the morning

Bring the covered oatmeal to a boil over medium heat. Uncover and cook, stirring often, until the liquid is mostly absorbed and the oatmeal is pleasantly chewy, about 10 minutes. Remove from the heat and stir in the raisins and crystallized ginger. Cover and let sit until a little more of the liquid is absorbed and the oatmeal is cool enough to eat, about 5 minutes. Serve drizzled with the cream.

Roasted Red Pepper and Paprika Sauce

Inspired by the flavors of Spain, this rosy sauce has a sweet-smoky flavor that’s perfect with beef.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 large cloves garlic, finely chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  3/4 cup (5 oz.) coarsely chopped jarred piquillo or roasted red peppers
  
  


• 
  
  1 tsp. sweet smoked paprika
  
  


• 
  
  2/3 cup sour cream or crème fraîche
  
  


• 
  
  1 tsp. sherry vinegar; more as needed
  
  

Heat the oil in an 8-inch skillet over medium-low heat. Add the garlic and 1/2 tsp. salt, turn the heat down to low, and cook, stirring occasionally, until soft, about 3 minutes. Add the peppers and cook, stirring occasionally, for another 1 minute. Add the paprika, transfer the mixture to a food processor, and let cool for a few minutes. Pulse just until blended.

Transfer the mixture to a medium bowl and stir in the sour cream and vinegar. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt or vinegar.